The Cookbook Experiment: Cheese Potato Puff

Tonight's cookbook experiment is a recipe from another amazing woman at church: Sally Dowdy. She is one of my heroes of faith, someone who you know if she says she will pray for you, she will.  She is a beautiful, courageous woman and I am grateful to know her.

The recipe is called "Cheese Potato Puff". This recipe is wonderful because I had all the ingredients on hand. It is also wonderful because it will satisfy not only my meat-eaters in the house but my vegetarians as well.

Cheese Potato Puff

(12) medium potatoes, peeled
(1) teaspoon salt, divided
(3/4) cup butter
(2) cups shredded cheddar cheese
(1) cup of milk
(2) eggs, beaten
fresh or dried chives

Place potatoes in a large kettle; cover with water. Add 1/2 teaspoon salt; cook until tender.  Drain; mash potatoes until smooth. In a saucepan cook and stir butter, cheese, milk and remaining salt until smooth. Stir in potatoes; fold in eggs. Pour into a greased baking dish. Bake uncovered at 350 degrees for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.

Here are my take-a-ways from making this recipe:

• I was not exactly sure what size "medium" potatoes are. I made my best guess as you can see from the picture above.
• I chopped my potatoes before boiling them. I am not sure if that was correct or not but I was in a hurry to get dinner done and knew that chopped potatoes would soften faster while boiling.
• Because I am a cheese snob (I can't help it, I love cheese) I would encourage you to use really good cheese. I used some Murray's sharp cheddar.
• My eggs are so bright yellow because I now only buy cage-free brown eggs. Don't look up the differences in grades/types of eggs unless you want to be disturbed. I looked it up when I was trying to figure out egg safety and because of what I read, I now only use cage-free.
• You will need to temper the eggs when you go to fold them in if you potato/cheese/butter mixture is still hot. Don't scramble your eggs in the potatoes or you will have to start over.
• This recipe is DELICIOUS!!  I encourage you to try it. My whole family loved it. Thanks Mrs. Dowdy!!!

The Cookbook Experiment: Raspberry Brownies

Tonight's round was dessert. I was too tired to make dinner as my right shoulder is in agony from my doctor's appointment today. I looked through the cookbook for something sweet and yummy to make. So many choices! From pies to cakes to brownies to cookies, I looked through them all.

The winning recipe comes from one of the sweetest ladies at church, Mrs. Lenedia Paschal. She is darling. Her recipe is called Raspberry Brownies. I was totally intrigued by the use of raspberry tea bags and chocolate! I was excited that I had all of the ingredients on hand. I just happen to be a Celestial Seasoning Raspberry Zinger tea addict.

Raspberry Brownies by Lenedia Paschal

(1/2) cup water
(6) raspberry tea bags
(10) ounces chocolate chips
(1 1/2) sticks of margarine
(4) eggs
(1/2) cup brown sugar
(1/2) cup white sugar
(1/2) cup flour
(1/2) cup walnut pieces

Grease and flour a 9 x 15 baking pan. Place water in saucepan, heat to simmer and add tea bags and let cool.  Remove bags squeezing out liquid, reserve liquid.  Melt chocolate chips and margarine in a double boiler.  Mix eggs and sugar together until well blended.  Add tea mixture, then chocolate mixture and flour mixing until smooth.  Pour in pan and bake at 350 degrees about 25 minutes. Center will feel firm but still moist.

My take-a-ways for this recipe for your consideration:

• (1) stick of margarine is equal to approximately 4 ounces. I decided to use Kerrygold Irish butter in lieu of margarine. I am a butter snob, I admit it. There is no better butter than the perfectly fine Kerrygold. (must be my Irish genes coming out!)
• I used Ghiradelli chocolate because well...Ghiradelli!
• Please keep in mind when you add the hot melted butter that you temper it with the eggs so you don't scramble your eggs. (Just add a small amount of the hot chocolate mixture to combine to bring it up to temperature and then slowly add the rest)
• Mrs. Paschal, you are a genius! I was worried that with only (1/2) cup of flour that there was NO WAY this was going to work. I am happy to report I was wrong and you are amazing.
• MAKE THESE BROWNIES!!! They are incredibly delicious.

The Cookbook Experiment: Broccoli Quiche

Tonight my lovely daughter was the cook! Paulina is my youngest girl and she is quite amazing. Her baked goods are just to die for! She decided to tackle dinner tonight for me. I got to stay out of the kitchen (and that does not happen very often!).

The recipe that she picked is one from an amazing woman at church who is known far and wide for her cooking. She makes a chicken salad and a homemade pimento cheese that is so amazing. Ms. Stella Smith is a wonder woman. Paulina and I are anxious to try ALL of Ms. Stella's recipes.

Tonight's recipe was Broccoli Quiche. It is a vegetarian dish that once again includes broccoli. We seem to be on a streak of making things with broccoli. It is one of my son's Nick favorite vegetables.

Broccoli Quiche by Stella Smith

(1) box frozen broccoli, thawed (we used a bag, I don't think I have seen frozen vegetables in a box in a long time)
(1/2) cup onion, chopped
(1/2)  cup green pepper, chopped
(1) cup of cheddar cheese, grated (get the good stuff...yes, I am a cheese snob)
(1 1/2) cups of milk (we used whole milk, it is all we keep in the house)
(3/4) cup of Bisquick mix
(3) eggs
(1) teaspoon of salt
(1/4) teaspoon of pepper

Grease 10" pie plate and mix broccoli, green peppers, onion and cheese in the dish. In a separate dish mix the remaining ingredients; beat one minute then pour over ingredients in pie dish. Run a for through the dish to mix everything together slightly, sprinkle a little cheddar cheese on top and bake at 400 degrees for 35 to 40 minutes. The right size pan is important. Adjusting the cooking time will be required if a smaller and/or larger pan is used. Make sure to cook it until it is set but don't overdo it.

This was DELICIOUS!!! The only take-aways from preparing this recipe for me is that I would have chopped the broccoli up smaller than it was in the package. Be sure to use the exact amount of green pepper as it adds a strong flavor. I think I would have liked more onion in it.

We are very happy to have tried this recipe and I am sure we will make it again. Thanks Ms. Stella!

The Cookbook Experiment: Super Sloppy Joes

Sharon Giambrone to the rescue again! I needed a quick and yummy dinner tonight so I dug through the cookbook again and found this gem by Sharon.  The best part is that I had almost all the ingredients in my pantry/fridge.  Thanks Sharon!!

Super Sloppy Joes by Sharon Giambrone
(1) tablespoon extra-virgin olive oil, 1 turn of the pan
(1 1/4) pounds ground beef sirloin
(1/4) cup brown sugar
(2) teaspoons to (1) tablespoon of steak seasoning blend, such as McCormick brand Montreal Seasoning
(1) medium onion, chopped
(1) small red bell pepper, chopped
(1) tablespoon red wine vinegar
(1) tablespoon Worcestershire sauce
(2) cups tomato sauce
(2) tablespoons tomato paste
(4) crusty rolls, split, toasted and lightly buttered

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.  Add tomato sauce and tomato paste. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have  plenty of napkins on hand.

Okay, a few things to know:

• I did not have red wine vinegar. I have actually never tried it. I used balsamic vinegar and it tasted great.
• I did not serve on bread. I poured it over white rice and served it in a bowl. I needed something fast and did not want to run to the store for bread.
• I will NEVER buy Manwich again. This Super Sloppy Joe was AMAZING!

Dinner rescued again by the Princess Anne Plaza Baptist church cookbook!!

The Cookbook Experiment: Cheese Broccoli Stuffed Pasta

Tonight's dinner is courtesy of a recipe by Doris Baynes. I don't recognize the name (this book was published during a period that I lived out of state and unable to attend church here) but she is one smart cookie!

Let me say outright, this recipe is quite a bit of work. Preparing it for someone you love makes it easier but I have to admit I have never, ever made stuffed shells before but this recipe was worth waiting for.

Cheese Broccoli Stuffed Pasta by Doris Baynes
(1) 6 ounce giant shell pasta (I honestly never looked at the size in the store and bought a 12 ounce!)
(2) quarts boiling water
(2) Tablespoons of salt
(1) 10 ounce package frozen cut broccoli
(1) Tablespoon of butter or margarine (I used butter, because...duh, butter!)
(2) green onions, chopped
(2) cups chopped fresh mushrooms (okay....I did not use this. The majority of my family does not eat mushrooms, in fact I may be the only one who does so I omitted this. I'm sorry Doris!)
(1) teaspoon dried basil
(1) teaspoon dried oregano
(1/2) teaspoon salt
(1) Tablespoon All purpose flour
(3/4) cup milk (I only have whole milk in the house so that is what I used)
(1) cup shredded Swiss or Mozzarella cheese (I used the Mozzarella)
(1/2) cup grated Parmesan cheese (don't scrimp, get the real stuff)
(1/2) cup whipping cream

Cook pasta in boiling salted water for the length of time the package says for "al dente". (Doris says 15 minutes but that was too long for the shells I had) Rinse with cold water and drain. Cook broccoli as directed on package. Chop fine and set aside. (Doris, I feel dumb here. As I type your recipe it seems I missed that sentence and was mushing my broccoli while it cooked in the pan with a potato masher!)

Heat butter in skillet. Add onion, mushrooms (or not), basil, oregano, salt and broccoli.  Stir to blend. Sprinkle with flour and stir well.  Add milk. Stir and heat to boiling. Cook until mixture thickens (and it does so pretty quick so pay attention). Stir in shredded cheese and 1/4 cup of the Parmesan.

Fill cooked pasta shells with a rounded tablespoonful of broccoli mixture and place into a buttered shallow baking dish in a single layer. Sprinkle with remaining Parmesan cheese and drizzle with cream. Bake at 375 degrees for 15 minutes. Good served with crusty bread.

OKAY, a few tips here from me:

• make sure you use butter to grease the dish. Cooking spray will not cut it here, you need real butter (or if you must, margarine)
• when your shells are done cooking, spread them out on some parchment paper so they don't stick to each other while they are waiting to be filled (I thought they looked like albino turtles, but maybe I am just crazy!)
• Don't forget to chop up your broccoli small like I did. It makes a difference.
• I prefer my milk and cream to be room temperature when I use them so I measure and set aside while I am doing everything else. I have never like putting cold anything to make a sauce thicken.

This was a delightful recipe that my whole family (except my vegetarian because she does not like broccoli!!!) enjoyed. I had never stuffed pasta before and this was a good starter recipe. Imagine, a last name of Maurizi and I had never stuffed shells before! 

I hope you try it! And Ms. Doris I cant wait to try your other recipes in this book! You are a keeper!

The Cookbook Experiment: Black Forest Dump Cake

Today I am trying a recipe by a fine man named Dick John. He is very special to me. This is the third recipe in my series of trying every recipe in this cookbook:

I was very intrigued by this recipe, who does not enjoy a good dump cake? I have never heard of a dump cake using a chocolate cake. I had to try it!

Black Forest Dump Cake by Mr. Dick John
(1) 8 ounce can of crushed pineapple, drained (save the juice)
(1) 21 ounce can of cherry pie mix
(1) 18 ounce box Devils Food cake mix
(1) cup chopped pecans
(1/2) cup melted butter
Whipped topping

Lightly grease a 13" x 9" pan. Layer with drained pineapple. Second layer - add the pie filling. Third layer - sprinkle dry cake mix over filling. Fourth layer - sprinkle with pecans. Combine the melted butter and pineapple juice and pour over top. Bake 1 hour at 350 degrees. Serve with whipped topping.

I cannot wait for this to finish.  It is looking and smelling so very good! Thanks Mr. John for the recipe!

The Cookbook Experiment: Dinner - Hamburger Rice Skillet

My daughter and I are cooking every recipe from this cookbook over time:

This is the cookbook from 2006 that our church, Princess Anne Plaza Baptist put together.

Tonight's recipe is from the most incredible Sharon Giambrone.  It is called Hamburger Rice Skillet.  My favorite part about this recipe is that I have all the ingredients in my fridge/cupboard.  Talk about making it easy on me as I don't like to leave the house very much anymore!! Thanks Sharon!! I love you!

Hamburger Rice Skillet
(1) pound ground beef
(1) med. onion in rings
(1) med. green pepper, chopped
(1) clove garlic, minced
(1) cup of medium grain rice
(1)16 ounce tomatoes, diced
(1) 8 ounce tomato sauce
(1) tsp. Worcestershire sauce
(1/2) teaspoon of basil

In skillet, cook beef, onion, pepper and garlic until brown, drain.
Add rice, cook, stirring constantly for 2 minutes. Add undrained tomatoes, tomato sauce, Worcestershire sauce, basil, 1 1/2 cup of water, 1 teaspoon salt.  Bring to a boil. Reduce heat, cover, simmer 25-30 minutes until rice is tender. Stir occasionally.

I have to tell you, this is on the stove bubbling away right now and it smells like a little piece of heaven! Always trust an Italian cook!

I can't wait to put this plate in front of my Breezy!

The Cookbook Experiment

My amazing baker/food maker daughter Paulina and I have decided to make every single recipe in this cookbook over the course of time. It won't be wasting food because my husband and son will EAT ANYTHING!!!

The first recipe on the menu today is from Mr. Joe Littles. He is an amazing MARINE and a blessing in our church. He can still wear his uniform and when he does, ooo la la!! Who doesn't love a man in uniform?  The recipe is called "Snicker Salad"

Snicker Salad:
(3) medium apples peeled and chopped
(1) can of Mandarin oranges, drained (okay, I did not drain them until I was done chopping the apples and banana so that the juice would keep them from turning brown. I drained after I was done with the chopping)
(1) banana, sliced
(3) Snickers candy bars, chopped (put them into the fridge to chill a little bit, per Joe (and he was correct!) it makes them easier to chop
(1) large container of Cool Whip
Chopped pecans (optional)

Chop up all fruits and mix together in bowl. Add chopped up candy bars. Stir in Cool Whip and top with chopped pecans if desired.

As you can see, it looks delish! I have put it in the fridge to chill and will have an official taste test after it is completely chilled.  Thanks Joe!